摘要：The aim of this study is to determine thin layer drying behaviour of chicken meat powder (CMP) and chicken meat (CM) enriched baguette bread slices at 170, 190 and 210 °C in a convection oven for production of two new snacks. Only falling-rate period was observed for both of the snacks, however only for 10%-CMP enriched sample at 170 °C drying had a constant-rate period as well. Nine different mathematical models were fitted to experimental drying data and those tested models were compared based on the model selection criteria (highest adj-R2, lowest χ2 and RMSE) by using nonlinear regression analysis. Midilli et al. model was determined as the best model among all for predicting the moisture ratios of baguette slices with respect to time. Effective diffusion coefficient was found between 5.471×10-8-8.308×10-8 m2/s for CMP enriched baguettes, while it was between 4.458×10-8-7.498×10-8 m2/s for CM enriched baguettes. Also mathematical expressions were defined to explain the temperature dependency of effective diffusion coefficients.
关键词：Drying; mathematical modeling; diffusion; activation energy
